• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.257-261
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• 1989

In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

• Journal of the Korean Society of School Health
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• v.32 no.2
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• pp.88-95
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• 2019

Purpose: The prevalence of binge drinking has increased among Korean adolescents in recent years. The purpose of this study was to determine the influencing factors of adolescent binge drinking. Methods: This was a secondary analysis of data from the 14th Korea Youth Risk Behavior Survey. For the present analysis, 5,203 binge drinkers (girls who drank 3 or more glasses of soju and boys who drank 5 or more in average on one occasion in the last 30 days) and 4,464 non-binge drinkers were selected. Results: Compared with the adolescents who had no experience buying alcoholic beverages, the adolescents who responded that it was easy or uneasy to buy alcoholic drinks were more likely to be a binge drinker. Also, compared with never smokers, ex-smokers and current smokers were more likely to be a binge drinker. Binge drinking was positively associated with skipping breakfast, subjective health, and feelings of sadness or hopeless. Conclusion: The findings of this study may be useful in developing binge drinking prevention programs for adolescents.

• Safe Food
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• v.9 no.1
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• pp.13-23
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• 2014

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.399-404
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• 1997

우리의 전래 민속주는 중국 둥과 같이 곡류 위주의 양조방식으로 발달하여 고대에는 그 기술이 일본 등에 전수될 정도로 선도하였으나, 조선말을 전후한 역사적인 시련기 속에서 별다른 개발을 보지 못한 가운데 서구적인 문명의 영향을 받아들이게 되면서 민속고유주의 개발 내지 재현보다는 서구적인 양조방식 혹은 외래주류의 모방 및 개발에 역점이 주어지고, 원료면에서 식량자원의 제한에 따라 많은 제약을 받아오면서부터 그 쇠퇴일로를 거듭하였다. 따라서 우리의 전통 민속주류의 올바른 복원과 현실화를 위한 체계적인 연구가 우선 중요한 과제로 대두되고 있다.(중략)

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.109-132
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• 1992

"Yang Ju Bang" written in Korea is the amonymous old rice-wine book. Yang Ju Bang is supposed to be written in 19th century. The contents of "Yang Ju Bang consist of seventy one items on alcoholic beverages and one item abut "Jeup Jang'. Nonglutinous rice was the most commonly used ingredient, Of the 35 different ingredients that are used in the first step nonglutinous rice makes up 78%. When brewed rice wine, the use of distiller's grains in rice wine is abut 11%.

• Journal of Preventive Medicine and Public Health
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• v.36 no.4
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• pp.383-389
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• 2003

Objective : Studies have suggested that beer is associated with a high risk of mortality and morbidity. The purpose of this study was to investigate how types of alcoholic beverage are related to high risk acute harm. Methods : Data from the 1997 Korea's Behavioral Risk Factor Surveillance System Survey, collected through telephone questionings, were analyzed based on multi-stage stratified random sampling(N=1,045). Among those who had drunk at least one type of alcoholic beverage in the last month, one episode where the drinker had consumed the highest level of ethanol was selected, and the alcohol consumption per drinking day categorized into four risk levels of short-term, 'acute' harm, according to the WHO guidelines. Employing ordered logistic regression analyses, as the explanatory variables, types of alcoholic beverage, with and without socioeconomic characteristics, were considered. Results : Spirits and soju were more than ten and three times, respectively, more likely than beer, while makkolli and wine were almost as likely as beer, to involve high risk drinking, irrespective of controlling for the socioeconomic characteristics. Conclusions : Unlike most Western countries, in Korea, beer, rather than spirits or soju, is generally less likely to be associated with high risk drinking for acute harm, The influence of beverage types on high risk drinking for acute harm appears to vary between countries.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.406-421
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• 2022

Objectives: The purpose of this study was to investigate the blood biochemical characteristics, comorbidities, dietary intake, and other risk factors leading to poor glycated hemoglobin (HbA1c) control in elderly Korean diabetes patients over 65 years of age. Methods: Data from the 4^th (2007-2009) and the 7^th (2016-2018) Korea National Health and Nutrition Examination Surveys (KNHANES) were used. Socio-demographic characteristics (age, gender, region, household income, education level, marital status, nutrition education, diabetes duration and diabetes treatment), lifestyle characteristics (drinking, smoking, regular walking, and subjective health perception), anthropometric characteristics (height, weight, and waist circumference), blood biochemical characteristics (HbA1c, high- density lipoprotein cholesterol, triglycerides, total cholesterol, blood urea nitrogen, and blood creatinine), co-morbidities (obesity, hypertension, hypercholesterolemia, hypertriglyceridemia, and anemia), energy and nutrients intake, food group intake, and HbA1c control-related risk factors were compared. Results: Compared to the 4^th survey, the 7^th survey showed an increase in diabetes prevalence among men, an increase in the prevalence of diabetes in the older patients, and an increase in the duration of diabetes. The energy ratio from carbohydrate consumption in the 7^th survey was lower than in the 4^th. Compared to the 4^th survey, thiamine and riboflavin intake had improved, and the intakes of vitamin A, vitamin C, and niacin had worsened in the 7^th. A comparison of food group intakes showed that there was a decrease in the consumption of whole grains, potatoes, and milk and an increase in the intake of beverages and alcoholic beverages. The risk factors for poor control of HbA1c were the duration of diabetes and co-morbid hypertriglyceridemia in the 4^th survey, whereas subjective health perception, obesity, and hypercholesterolemia as co-morbidities were found to be risk factors in the 7^th in addition to the risk factors highlighted in the 4^th survey. Conclusions: For the future management of elderly Korean diabetes patients, greater care is indicated for men over 75 years, and those with low levels of education. It is necessary to increase the intake of milk and vegetables, and reduce the intake of beverages and alcoholic beverages. In addition, it is necessary to reduce the incidence of obesity, hypercholesterolemia, and hypertriglyceridemia for proper control of blood sugar.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.635-645
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• 2003

This study was conducted to investigate the effects of smoking on nutrient intake and blood mineral status. The subjects were composed of two groups.55 smokers and 52 non-smokers. A 24-hour recall method was used along with questionnaires and serum mineral levels were analyzed by ICP spectrometer. The average ages of the smokers and non-smokers were 55.5 and 59.3 years old, respectively. The height, obesity degree, BMI, and WHR of the smokers were significantly higher than those of the non-smokers (p < 0.05, p < 0.05, p < 0.05, p < 0.01) Approximately 45.5% of the smokers smoked 16-20 cigarettes per day. The average age that the smokers started smoking was 22.0 years old and their smoking history was 33.5 years. About 74.5% of the smokers drank alcoholic beverages, while 44.2% of the non-smokers did. The smokers tended to eat less meals and breakfast meal, but drink coffee more often compared to the non-smokers. The mean daily energy intake and CPF energy intake ratio were 1231.8 ㎉ and 69.8 : 14.8 : 14.7 in the smokers and 1210.2 ㎉ and 72.1 : 14.7 12.7 in the non-smokers, respectively. The results show that the smokers tended to consume more energy, lipid, and cholesterol compared to the non-smokers. The results also show that in both groups, nutrient intake was lower than the RDA. The two groups were not significantly different in terms of the intake frequency of green-yellow vegetables and fresh fruits. There were no significant differences in serum levels of Ca, P, Mg, Cu, Fe, Mn, and Zn. However, serum Se level of the smokers was significantly higher than that of the non-smokers. In conclusion, the subjects of this study showed a serious imbalance in the nutrient intake, and the smokers showed a more undesirable dietary intake in the light of their high intake of energy, lipid, cholesterol, alcoholic beverages, and coffee. The serum Se level of the smokers was higher than that of the non-smokers, showing that Se is involved in smoking, Therefore, it could be suggested that more systematic research be conducted with respect to Se and smoking and that increased nutrition education and guidelines for smokers are required.

• Korean Journal of Community Nutrition
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• v.10 no.1
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• pp.91-100
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• 2005

This study was conducted to investigate the effects of smoking on nutrition intake, bone mineral density and blood mineral status. The subjects were composed of two groups: 100 smokers and 100 non-smokers was used along with a questionnaire. Anthropometric measurements, dietary intakes using 24-hours recall method were compared. At twenty subjects from each group were selected, bone mineral density were measured by quantitative ultrasound and plasma mineral levels were analyzed by ICP spectrometer. The average ages of smokers and non-smokers were 23.9 and 22.8 years old, respectively. The height, weight and BMI of the smokers were no significant difference. The average numbers of smoked cigarettes were 11.8/d and the average packyear was 3.1 in the smokers. About $97\%$ of the smokers drank alcoholic beverages, while $85\%$ of the non-smokers did. The smokers tended to eat less meals and dinner meal, but drink coffee more often compared to the non-smokers. The mean daily energy intake and CPF energy intake ratio were 2184. 9 kcal and 57.2 : 13.7 : 26.4 in the smokers and 2262.6 kcal and 55.8 : 13.1 : 28.6 in the non-smokers. The smokers consumed significantly lower intake of $\beta$-carotene. There were no significant differences in bone mineral density of BUA, SOS and QUI. There were no significant differences in plasma levels of Ca, Mg, Fe and Zn. However, plasma Cu level of the smokers was significantly higher than that of the non-smokers. In conclusion, the smokers of this study showed a more undesirable dietary intake in the light of their low ,B -carotene and high alcoholic beverages, and coffee. The plasma Cu level of the smokers was higher than that of the non-smokers, showing that Cu is involved in smoking. Therefore, it could be suggested that more systematic research be conducted with respect to Cu and smoking and that increased nutrition education and guidelines for smokers are required.